Mary Ellen Henderson Middle School, 7130 Leesburg Pike, Falls Church, VA 22043 - Public Middle or High School Food Service inspection findings and violations
Business Info
Restaurant: Mary Ellen Henderson Middle School
Address: 7130 Leesburg Pike, Falls Church, VA 22043
Type: Public Middle or High School Food Service
Phone: 703 248-5534
Total inspections: 8
Last inspection: 03/08/2016
Address: 7130 Leesburg Pike, Falls Church, VA 22043
Type: Public Middle or High School Food Service
Phone: 703 248-5534
Total inspections: 8
Last inspection: 03/08/2016
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| Today I conducted a routine inspection and discussed with the manager the following: 1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources. 2. Management should calibrate all food thermometers in the ice water bath at least once a week to 32f to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water. The thermometer should be washed, rinsed and sanitized BEFORE and AFTER each use. 3. Management should continue to set up the 3-vat sink each morning to wash, rinse and sanitize. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary Ammonium at a concentration of 150-400ppm. If using hot water to sanitize, the hot water should be 171f. Change the water at the 3-vat sink and red sanitizer buckets at least once every 2 hours or more often as needed. 4. Management has decided to use "time as a public health control" for foods like packaged yogurt parfaits, fresh cut vegetables and fruit, prepared deli and cheese sandwiches and cheese sticks. The trays of food shall be labeled with the time the foods were removed from the refrigerator and used within no more than 4 hours. Any left overs are discarded. See hand out provided. 5. Management should continue to cool down all hot foods rapidly. See hand out provided. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
|
03/08/2016 | Routine | |
| Today I conducted a routine inspection in conjunction with a complaint investigation. See complaint inspection report for further details. During my routine inspection the following was discussed with the certified food manager: 1. Sanitizer water should be around room temperature (around 75f). Make adjustments at the 3-vat sink so when sanitizer and water mix together the water is closer to 75f. 2. Implementation of food temperature logs for refrigerated foods received once a week. If you have any questions please don't hesitate to contact me at 703-246-2444. Thank you.
|
09/17/2015 | Routine | |
| Today I conducted a complaint investigation in conjunction with a routine inspection. Complainant contacted the Health Department on Thursday, 9/17/2015 stating that their child became ill around 3:30pm on 9/16/2015 after consuming a hamburger with lettuce for lunch. The child has not been to a doctor according to the complainant and believes the lettuce made the child ill. During my investigation the following was discussed with multiple certified food managers: 1. Food is obtained from an approved source once a week. The food is received both refrigerated and frozen. Upon receipt of the food, employees sometimes randomly check refrigerated, potentially hazardous food items using a food thermometer. The temperatures are not recorded in a weekly log but it was discussed with management implementing a weekly log book. 2. Food like hamburger meat is fully cooked to an internal temperature above 155f. 3. Produce is washed with cold water at the 3-vat sink in the wash basin but the basin is completely cleaned and sanitized before use. 4. On Tuesday, 9/16/2015 the menu served was not hamburgers but beef and chicken burritos. Beef for the burritos is not the same beef used for hamburgers. Hamburgers are also a raw meat product but the burgers are pre-formed. 5. Beef for burritos is received frozen and properly stored inside the walk-in freezer. It is thawed in the walk-in refrigerator at least for one day before being baked in the oven with taco seasonings at 350f for 30 minutes. After 30 minutes the employee(s) take a food temperature using a food thermometer and if necessary put the meat back into the oven until it reaches an internal temperature of 155f or above. The manager stated the food is often 180f once removed from cooking. 6. Once fully cooked the meat is stored in covered stainless steel pans and stored in the warming cabinet for no more than 30 minutes. Once lunch shifts start the meat is brought out of the warming cabinet and stored at the service line in the steam tables. Warming cabinet in use today was 179f and any foods on the steam table today were holding at 135f or above as required. 7. Employees make burritos at the service line based on what the child wants in them (lettuce, tomatoes, cheese, etc). Staff all properly wash their hands at hand sinks and use single use gloves to handle any ready to eat foods. 8. Employees are required to keep one sample meal from lunch time service for a week however no sample meals were retained because all the food was gone after lunch yesterday. 9. On Tuesday, 9/16/2015 approximately 5 pounds of lettuce was used and there have been no other complaints of illness. Even though hamburgers were not sold on Tuesday, 9/16/2015 and the hamburger beef is different from the beef used in other food items, I wanted to discuss how the beef burritos were made since it is a raw beef product. At this time and based on my investigation I do not believe there are any risk factors that could contribute to the illness. Management has good practices in place to meet compliance. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
|
09/17/2015 | Complaint | |
| The purpose of today's visit is to conduct a routine inspection.n No violation noted during this evaluation. | 05/20/2015 | Routine | |
| The purpose of this visit was to conduct a risk factor assessment. According to Certified food manager, facility is no longer using hot water for sanitizing. Facility has switched to using QAC sanitizer since the beginning of the school year. Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444. No violation noted during this evaluation. | 10/06/2014 | Risk Factor | |
| The purpose of this visit was to conduct a routine inspection. During today's visit, thermometer calibration methods were discussed with staff. Thank you for your time today. No violation noted during this evaluation. | 05/13/2014 | Routine | |
|
10/04/2013 | Risk Factor | |
|
05/13/2013 | Routine |
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